Blueberry and banana sugar free muffins

We’re loving berry season and this time have been blueberry and strawberry picking at the wonderful Tuckerberry Hill.  Not only are the an abundance of chemical free berries that the moment but a great cafe specialising in berry treats, a local produce barn, kids play equipment, and live music on weekends over summer time. What more could you ask for on a sunny Sunday?

Freshly picked blueberries...

Our household is pretty accustomed to sugar free snacks but these muffins seem to win over even the sweetest of tastebuds.  A little natural sweetener like honey or agave syrup is enhanced by the ripe bananas and the hint of cinnamon. And they’re great for the kids to get involved when poking the blueberries into the top (and taste testing of course!)

Blueberry and banana sugar free muffins

80g almonds

100g Greek yoghurt

100g milk

2 tbls honey or other syrup

2 eggs

3 ripe bananas

1 tbls chia seeds

300g sr flour (can use ½ wholemeal with 1 tsp baking powder)

1 tsp cinnamon

100g fresh or frozen blueberries

• Grease muffin trays (this mix makes around 24 mini muffins and 6 large)
• Preheat oven to 180°
• Place almonds in Thermomix bowl and grind for 10 seconds on speed 9
• Add yoghurt, milk, honey, eggs, bananas and chia seeds and mix for 20 seconds on speed 6
• Add flour and cinnamon and mix for around 5 seconds on speed 4 until just combined
• Scoop into muffin trays and place 3-4 blueberries into mini muffins or 5-6 into large muffins pushing down into the mixture a little
• Bake for 25 minutes for mini muffins or 35 minutes for larger muffins or until they are golden and spring back when touched